Ingredients
Pickling Liquid
- 3/4 cups water
- 1 1/2 cups white vinegar
- 1/2 cup white sugar
- 3 cloves garlic, peeled and sliced
Vegetables & Herbs
- 1 medium red onion, cut into rings or half moons
- 2 jalapeno peppers, seeded and cut into rounds
- 1/4 bunch cilantro, sprigs
Instructions
- Prepare Pickling Liquid: Add water, white vinegar, and white sugar to a saucepan. Cook over medium heat, stirring occasionally, until the sugar is fully dissolved and the liquid is just about to simmer.
- Add Garlic: Remove the saucepan from heat and stir in the peeled and sliced garlic cloves, allowing the flavors to infuse as the liquid cools slightly.
- Prepare Vegetables: Peel the red onion and slice it into rings or half moons depending on your preference. Remove seeds from the jalapenos and slice them into rounds to regulate heat.
- Pack Jars: Place the sliced red onion, jalapeno rounds, and fresh cilantro sprigs into clean storage jars, layering them evenly for maximal flavor distribution.
- Combine: Pour the warm pickling liquid over the onion, jalapeno, and cilantro mixture in the jars, making sure all ingredients are submerged.
- Cool and Store: Leave the jars at room temperature until the pickling liquid cools to room temperature. Seal the jars tightly with lids and refrigerate. Allow the onions to pickle for at least 1 hour before serving for best flavor, though they develop more depth after several hours or overnight.
Notes
- For milder pickled onions, reduce the amount of jalapeno or remove all seeds.
- Use clean, sterilized jars to prolong shelf life and maintain safety.
- Pickled onions are best stored in the refrigerator and consumed within 2 weeks.
- Customize the sweetness or acidity by adjusting sugar or vinegar amounts slightly to taste.
- This pickling technique works well with other onions or thinly sliced vegetables like carrots or cucumbers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
